Israeli Couscous with Veggies and Feta
  • 2cups Israeli couscousor orzo pasta
  • 4cups low sodium chicken broth
  • 3tbsp Calivirgin Premium Olive Oil
  • 1bunch asparagus,cut into 2 inch pieces
  • 1/2 red onion,diced
  • 2cups sliced mushrooms
  • 1cup crumbled feta
  • 1tsp garlic salt
  • salt and pepper,to taste
  • Calivinegar Balsamic Vinegarfor drizzling
  1. In a medium saucepan, heat 2 tbsp. Calivirgin Extra Virgin Olive Oil on medium-high heat.
  2. Add the couscous and cook, stirring occasionally until slightly browned (about 3-5 min.).
  3. Add the chicken broth and bring to a boil. Simmer for 10-12 minutes or until the liquid has evaporated. Transfer to a bowl and set aside.
  4. In a medium skillet, add 1 tbsp. Calivirgin Extra Virgin Olive Oil on medium-high heat.
  5. Add asparagus, onion, mushrooms and garlic powder/salt. Sauté until vegetables are tender. Salt and pepper to taste.
  6. Fold cooked vegetables into couscous, drizzle with Calivinegar Barrel Aged Balsamic and sprinkle with feta.
Recipe Notes

Additions: Add zucchini or summer squash to vegetable mixture if preferred. Add cooked chicken to make it a meal!